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In the world of culinary delights, few dishes hold as much universal appeal as lasagna. However, the traditional preparation can often be time-consuming and cumbersome. Enter the mini veggie lasagna skillet cups—a delightful, innovative take on the classic that combines convenience with flavor. These bite-sized portions are not just visually appealing; they offer a quick, healthy, and delicious meal solution for busy weeknights or as a creative appetizer for gatherings.

Mini Veggie Lasagna Skillet Cups

Discover the joy of cooking with mini veggie lasagna skillet cups—a quick and healthy twist on a beloved classic. These delightful bite-sized portions combine no-boil lasagna noodles, fresh vegetables, and a creamy cheese blend, perfect for busy weeknights or as a fun appetizer. Customize them with your favorite ingredients to suit any dietary preference. Enjoy a nourishing meal that’s packed with flavor and creativity. Get ready to impress your family and friends with this easy recipe!
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Ingredients
  

6 no-boil lasagna noodles, broken into quarters

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 bell pepper, diced (any color)

1 cup mushrooms, diced

1 cup fresh spinach, roughly chopped

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups marinara sauce (divided)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onions and garlic and sauté until the onions are translucent, about 3-4 minutes.

      Add Remaining Veggies: Stir in the diced zucchini, bell pepper, and mushrooms. Cook for another 5-7 minutes until the vegetables are tender. Add the spinach, oregano, basil, salt, and pepper. Cook just until the spinach wilts, about 2 minutes.

        Mix Cheese Mixture: In a bowl, combine the ricotta cheese, half of the mozzarella, and half of the Parmesan. Season with a pinch of salt and pepper.

          Assemble Skillet Cups: In the same skillet, spread a thin layer of marinara sauce on the bottom. Begin layering by placing a broken piece of lasagna noodle on top of the sauce. Add a scoop of the veggie mixture, followed by a scoop of the ricotta mixture and a drizzle of marinara. Repeat the layering process until all ingredients are used, finishing with a layer of noodles topped with marinara sauce and the remaining mozzarella and Parmesan.

            Bake: Cover the skillet with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

              Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh basil if desired, then scoop out individual servings with a spoon and enjoy!

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings